buttercream question
Has anyone made an Italian-style buttercream with cream cheese instead of butter beat in at the end? I'm looking for a fluffy cream cheese icing and don't really like the traditional cream cheese/butter/powdered sugar varieties.
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9 Comments:
Yup.
I do the whole egg whites/sugar syrup steps, then add 1 stick softened butter, and 12-16 oz. very soft cream cheese. Is not quite as fluffy as the butter-only icing, but is still light and fluffy and not as greasy.
No nasty powdered sugar required. (I hate cream cheese icing that way too...too sweet.)
sadiepix at 8:40PM on 05/30/08
If you cook your italian meringue and then whip cream cheese into it may look seperated but eventually will firm up for you.
Just make sure you cook your syrup to the right temp. Cooked italian meringue is just amazing.
JerzeeTomato at 12:31AM on 05/31/08
Yep, I recently started doing that too. I really cannot stand adding powdered sugar to frosting - it's so grainy and it makes things taste sickly sweet. Blech.
In fact, I'm making some today (with a strawberry reduction in it) to go on top of white chocolate cupcakes. I was going to do a regular meringue buttercream but I decided that the white chocolate needed something tangy to cut its sweetness - cream cheese it was!
charm city cupcake at 9:12AM on 05/31/08
Kind of O/T but I quit using powdered sugar in my cream cheese icing years ago when I worked for a bakery that used regular granulated sugar. If the CC is soft enough and beaten long enough with the sugar (or you can use superfine if you have doubts), the sugar will dissolve in the icing. Add a touch of vanilla and that's it. Like so many other recipes calling for cream cheese, it's crucial to let the CC reach room temp before starting - even if you have to nuke it slightly to get it there.
chiff0nade at 9:36AM on 05/31/08
Question - has anyone done the CC frosting with Swiss meringue? Italian is more stable so maybe that's just the way to go, but sometimes I get lazy and don't feel like making sugar syrup :)
charm city cupcake at 11:25AM on 05/31/08
Someone I knew stabilized buttercream by adding blobs of very softened cream cheese to it while the buttercream was being whipped. I didn't care for it only because I could taste the cream cheese and I was expecting buttercream. Others thought it was great.
chiff0nade at 5:27PM on 06/01/08
@ Sarahj - I don't have an answer to your question, but I, too, amlooking for the same recipe. All the comments have been helpful. What I actually need is a recipe for buttercream similar to the kind you get at most bakeries: VERY buttery and sweet, kinda like the Crisco kind. I know it sounds gross, but I have some family members who won't eat cake without it. Any ideas would be helpful.
Josdean at 12:27PM on 06/04/08
Sarahj, the buttercream I normally use is pretty sweet could be what u looking for.
beat 2 cups butter until fluffy about 3minutes
add 1 pound of icing sugar which must be sifted a tablespoon at a time
add 2 tsp vanilla essence
continue beating until fluffy
if u find the cream stiff add milk a tsp at a time
to reduce the sweetness u could substitute 1/4 of the butter with crisco
zebun at 8:11PM on 06/15/08
For their strawberry cream cake, Cook's Illustrated used cream cheese, sugar and whipped cream. I love it. I found it to be light and fluffy.
NuJoi at 10:12PM on 06/28/08